Sauteed Broccolini With Royal Trumpet Mushrooms And Pancetta In A Sherry Vinegar Reduction

• 2 cups sherry vinegar
• 2 cups broccolini-with trimmed ends
• 2 ounces olive oil
• 3/4 pound pancetta-small dice
• 1/2 medium Spanish onion (~4oz)-small dice
• 2 cups Royal Trumpet mushrooms-with trimmed ends; sliced 1/4 in thick, on a bias
• salt to taste
• pepper to taste

1. Pour sherry vinegar into a sauce pan and very slowly reduce, until it decreases to 1/2 cup (approximately 25 min).
2. Blanch broccolini; reserve.
3. Heat 1 oz olive oil in a non-stick skillet and cook pancetta; remove and reserve.
4. Drain excess oil and add onions to the pan; sweat until tender.
5. Add mushrooms to the pan and cook until almost tender.
6. Add blanched broccolini to the pan and saute vegetables for ~3-4 minutes, until cooked through; season.
7. Take the pan off the heat, add cooked pancetta, 1 oz olive oil, and lightly coat the mixture with the vinegar reduction (add this slowly, as you may not need to use all of the vinegar). Optional: serve with long grain rice, a hearty multi-grain bread, or orzo.

sherry vinegar, broccoliniwith, olive oil, spanish onion, mushrooms, salt, pepper

Taken from food52.com/recipes/2643-sauteed-broccolini-with-royal-trumpet-mushrooms-and-pancetta-in-a-sherry-vinegar-reduction (may not work)